Chicken, pink grapefruit and avocado salad with citrus vinaigrette recipe

1 rating

A member of the citrus family, grapefruit grows in grape-like bunches - hence the name. This delicious salad is beautifully balanced with tartness of grapefruit, sweetness of honey and the creaminess of avocado. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 339 calories / serving

Ingredients

  • 75g (3oz) quinoa or couscous
  • 2 tbsp toasted pecans, chopped
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander
  • 2 chicken breasts
  • 3 tbsp extra-virgin olive oil
  • 1 pink grapefruit, segemented
  • 1 lemon, zested and juiced
  • 1 tbsp clear honey
  • 1 avocado, thickly sliced

Each serving contains

  • Energy

    1415kj
    339kcal
    17%
  • Fat

    22g 31%
  • Saturates

    4g 18%
  • Sugars

    8g 9%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 18.1g Protein 18.8g Fibre 3.2g

Method

  1. Cook the quinoa (or couscous) following the packet instructions, until al dente; drain well. Arrange on a serving platter along with the pecans, herbs and a little seasoning. Meanwhile, rub the chicken breasts with 1 tsp of the olive oil and some seasoning. Cook in a hot frying pan over a medium heat for 6 minutes on each side, until cooked through with no pink areas remaining. Remove from the pan and set aside to rest.
  2. Carefully peel the grapefruit using a sharp knife. Then, holding it over a bowl, segment the flesh, reserving any juice for the dressing. Set aside.
  3. To make a dressing, combine the lemon juice and zest, honey, remaining olive oil, grapefruit juice and a little seasoning in a jar with a fitted lid. Shake well and combine.
  4. Slice the chicken and arrange over the quinoa (or couscous), along with the avocado and grapefruit. Just before serving, pour over the dressing.

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